Chicken Liver Mousse

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Chicken Liver Mousse

This is not chocolate mousse but LIVER MOUSSE, a far more local and nutritious treat, but still just as decadent in its own way. It is best enjoyed with Camas Country Mill's Country loaf, crackers, or raw carrot sticks. It may seem daunting, but once all the ingredients are gathered, is actually fairly simple. 
 
1# Chicken Livers
4 Tb + 1 cup raw cultured butter, cut into chunks
2 cups cream
4 medium shallots
5 tsp sea salt, plus more to taste 
2 clove garlic
2 bay leaf
1 tsp fresh thyme
1 tsp ground white pepper
1/2 tsp cinnamon
1/2 c ea sherry vinegar, red wine and brandy

Cover livers with salt and leave for 1-3 hours in fridge, uncovered. Rinse and pat dry. Heat the 4 Tbs butter in a large pan over high. Cook livers till browned on both sides, but still pink in the middle. Set aside livers. 
In the same pan, on medium, cook shallots and garlic till translucent. Add in bay leaves, thyme, pepper, cinnamon and vinegar, simmering and stirring until liquid is almost gone, add wine and simmer again until again the liquid is nearly gone. Do the same with the brandy, then add cream and bring to a simmer until reduced by half. Discard bay leaves and let mixture cool slightly. Blend the cream mixture and the livers in a blender until smooth, then add butter pieces one at a time, each time blending till smooth. Salt to taste, then pour into glass jars for keeping in the fridge. This will keep for a few weeks in the fridge, but if you want to preserve it even longer, pour chicken fat over the top for extra decadence. 
 

ea, Country Loaf

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ea, Raw Cultured Butter (1/2#)

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ea, Raw Fresh Sweet Cream (1 pt)

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pk, Chicken Liver (.5#)

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